Pebre is a Chilean condiment most commonly spooned on meat, usually from a barbecue. If you don't like cilantro, substitute parsley.
This recipe goes with Churrasco with Pebre (Grilled Beef Tenderloin with Chilean Cilantro Sauce)
Cooking Light JANUARY 2000
Combine all ingredients, stirring with a whisk until well-blended.
Note: Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.
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